Reviewed: May 28, 2008

Absolutely delicious, especially for a low cal, low fat recipe. My husband loved it too. I used a roasted chicken from the grocery, and added extra roasted red peppers and asparagus. Next time I will add fresh mushrooms. Thanks for the healthy recipe!!

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julz701

Cooking Level: Intermediate

Living In: Hoover, Alabama, USA

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Reviewed: May 28, 2008

This recipe is fantastic! I wish I could have used the balsamic vinegar (my boyfriend doesn't like it) and I prefered it without the tomatoes, I made double and brought it to work for lunch. It was just as delicious as for dinner. I'm in Italy and on the south beach diet, which is difficult because of the different food they have here. This was easy because I can find everything here since it's all fresh!

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sstamey

Cooking Level: Intermediate

Home Town: Arroyo Grande, California, USA

Living In: Rome, Lazio, Italy

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Reviewed: May 28, 2008

This was fabulous! and very easy to make! The combination of red peppers, asparagus, chicken and cheese was so tasy! Didn't change a thing! Thanks for sharing!

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jojolake

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Reviewed: May 28, 2008

Really yummy. Put 2 tablespoons of Balsamic. And added Italian seasoning. Served over rice. But would be good over pasta.

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mnash

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Reviewed: May 28, 2008

I am thrilled with this recipe - quick and tasted great! I'm always looking for something I can throw together at the last minute and be happy to serve to anyone who may come in. I always make a dish exactly as written the first time and tweak it to our taste after that, this recipe won't need that! I didn't measure the ingredients exactly, just pulled them off the shelves and "eye-balled" it. Over rice was great, pasta would be wonderful. You may want to add more broth if you prefer a moister starch. I'll be sharing this with family & friends!

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jolocny

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Reviewed: May 28, 2008

Just when I thought there was nothing I hadn't already done with chicken...this found its way to my email, and what a delight it was tonight! I didn't have any jarred roasted red peppers so I made a few fresh ones on the burner real quick...just as good in my book as if I'd used the ready-made variety. Thanks for such a colorful, flavorful recipe!!

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Willowwytch

Cooking Level: Intermediate

Home Town: Aberdeen, Maryland, USA

Living In: Leavenworth, Kansas, USA

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Reviewed: May 27, 2008

Very tasty. I seasoned the chicken with a little garlic pepper before cooking in the broth. I waited until the last 3-4 minutes to add the asparagus so it was crisp-tender. Served it with garlic mashed potatoes.

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Mom2JD

Cooking Level: Intermediate

Living In: Seattle, Washington, USA

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Reviewed: May 27, 2008

MMmmmmmm!! I cut the recipe in half and used one chicken breast, chopped up- I cooked it in the broth and drizzled w/honey, sprinkled w/salt & pepper. I think I probably used more tomato than called for, and I added the balsamic twice (once to the chicken while cooking, then more again just before adding the cheese) for a stronger flavor. I can't wait to try it with other veggies and with homemade roasted red pepper!

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kristen m

Cooking Level: Intermediate

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Reviewed: May 27, 2008

I had to use 16oz of chicken broth. It seemed like it evaporated every time I turned around. I must say the aroma was incredible! I wasn't totally blown away by the taste, but it could be because I had to use so much broth. My husband thought it was great and didn't notice the peppers (he hates them). Made it again today (7/1/08) - used the right amount of chicken broth and just added garlic powder. Very good! Loved it!

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Hedder

Cooking Level: Intermediate

Home Town: Hollywood, Florida, USA

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Reviewed: May 27, 2008

was good, but needs alot more flavour

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Sinderelli

Home Town: Toronto, Ontario, Canada

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Reviewed: May 27, 2008

Wonderful recipe. Only change I make is to saute the chicken first in a little olive oil. Other than that I can't think of anything else to add to it. Will be made many times even when asparagus is not in season. Thanks for submitting.

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EILISH40

Cooking Level: Intermediate

Home Town: Newry, County Down, Northern Ireland, U.K.

Living In: Halifax, Nova Scotia, Canada

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Reviewed: May 27, 2008

If my husband will gobble up a dish, it's great! And, we both absolutely love this one. The flavors are sooo good! I make it almost every week now.

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Helen

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Reviewed: May 27, 2008

Makeing this with chicken was awesome, I browned the chicken first to give it a bit of color. I tried it with pork chops. WOW!!! My family went nuts. This time of year fresh asparagus is available in abundance. I again browned the chops first, cooked them a wee bit longer then the chicken to make sure they were done properly and followed the rest of the recipe. You really need to try it. Really good.

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Rainbow

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Reviewed: May 27, 2008

This is an incredibly delicious and healthy dish. I have made it many times this year. It looks as good as it tastes. Don’t change a thing. Thanks!

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mach1guy

Cooking Level: Intermediate

Home Town: Franklin, Georgia, USA

Living In: Maceo, Kentucky, USA

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Reviewed: May 27, 2008

This recipe was GREAT the first time I made it. I made it again and added artichoke hearts to it.....EVEN BETTER!!

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Kim

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Reviewed: May 20, 2008

My husband loved this. I served it over garlic mashed potatoes, and having made sauce by adding more chicken broth, poured that over the whole thing. He said it was like a dish from a restuarant. This one's a keeper! So's the husband. :)

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Anna&theboys

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Reviewed: May 9, 2008

My boyfriend described this as "tasty", but said he would add more tomatoes and more cheese. Of course, I had already doubled both of those, knowing he would say that! I made several changes, but all staying within the idea of the recipe. I increased the broth to 1 cup as several reviews had said it evaporated and still ended up adding more water to the pan. I didn't want the added salt of the broth, but white wine would probably have been good as well. I used 1 fresh red pepper and 1 15 oz. can of diced tomatoes, pepper jack cheese, and increased balsamic vinegar to 1 Tbsp. I also used garlic salt on the chicken and omitted the fresh garlic (boyfriend's preference, not mine). Served with mashed potatoes. Definitely will make again.

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Tamara

Cooking Level: Expert

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Reviewed: May 8, 2008

Delicious! I also had to add another 1/2 of cup or so of broth after the first 15 minutes of cooking.

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MOLLYPOP

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Reviewed: Apr. 30, 2008

This dish was awesome!!! The only changes I made was I added some chopped fresh basil, a little extra balsalmic vinegar, and stirred in the (low-fat) mozzarella cheese. Served with Italian Rice from this site. It was so good that I don't know if I will be able to wait til lunch today to have the leftovers! Thanks so much for the yummy, pretty, healthy dinner!

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